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Author Notes:Adapted from the Death & Co. cocktail book to suit my tastes—i.e. a bit more Campari! This is a simple variation on a French 75, but it tastes a world different. The Campari gives it an extra sophisticated edge. —fiveandspice

Serves: 1

1
ounce London dry-style gin

1/2
ounce Campari

1/2
ounce simple syrup

1/4
ounce lemon juice

dry Champagne (or other dry sparkling wine)

Shake all the ingredients except the Champagne with ice until chilled. Strain into a coupe or Champagne flute and top with the Champagne. Garnish with a lemon twist.

Simple syrup is really easy to make, equal parts sugar and water by weight and stir until the sugar is dissolved. I've put them in a mason jar and shaken to combine, too. You don't even have to heat it.

I don't know precisely with superfine sugar. Maybe you can google it? With regular sugar if you combine 1/2 cup sugar and 1/2 cup water you get about 2/3 cups simple syrup. So for 1/2 oz. simple syrup that's 1/3 oz. sugar and 1/3 oz. water (I think. I'm doing quick mental math, which is not my strong suit...)

Thanks for the math conversion - I think that's the direction to go for this effort. I know plenty of regular cocktail recipes call for superfine/powdered sugar (even ones on this site, like eg the champagne cocktails to make with the bitters sugar cubes), so I'm doubtful that it would take huge, drink-altering, effort to dissolve a bit of powdered sugar in a glass of alcohol. I think I'll try a tsp (since superfine sugar is finer, there's more per volume).